Confit is a cooking technique that involves slow-cooking an ingredient in fat or oil at a low temperature, allowing it to become tender and develop concentrated flavors. Roma tomato confit is a delightful culinary preparation that transforms humble Roma tomatoes into a rich and intensely flavorful delicacy.
What are Roma tomatoes?
Roma tomatoes typically have a firm texture and thick walls with fewer seeds and less juice compared to other tomato varieties. Their flesh is dense and succulent, which makes them ideal for a wide variety of culinary uses.
Roma tomatoes are commonly used in Italian and Mediterranean cuisine due to their robust flavor and ability to hold up well during cooking. Their low moisture content and concentrated flavor make them an excellent choice for making tomato-based sauces and condiments.
To create Roma tomato confit, ripe Roma tomatoes are halved, placed in a baking dish, generously drizzled with olive oil, seasoned with salt, pepper, and fresh aromatic herbs including oregano and parsley. As the Roma tomatoes slowly cook in the gentle heat (275°), they become soft, tender, and intensify in flavor. The released tomato juice combines with the oil, herbs, and spices to create a flavorful cooking liquid. The slow cooking process allows the flavors to meld together, resulting in a harmonious balance of savory, slightly sweet, and herbaceous notes.
Roma tomato confit can be enjoyed in various ways. It can be served as a side dish, a topping for bruschetta or crostini, tossed into pasta dishes, or used as a flavorful addition to salads. The confit can also be pureed to create a luscious tomato sauce or spread.
Roma Tomato Confit
4
servings5
minutes2
hours2
hours5
minutesRoma tomato confit is a delightful culinary preparation that transforms humble Roma tomatoes into a rich and intensely flavorful delicacy
Ingredients
1 pound Roma tomatoes, halved
4 cloves garlic, minced
1 tablespoon oregano, chopped
1 tablespoon parsley, chopped
1 tablespoon thyme leaves
1 tablespoon salt
1 tablespoon ground black pepper
Directions
- Preheat the oven to 275°F.
- Add the halved Roma tomatoes, minced garlic, fresh herbs, salt and pepper to a large bowl. Drizzle with oil and mix to thoroughly coat the tomatoes. Transfer to a baking dish, including any excess oil.
- Place the dish in the preheated oven and bake for approximately 2 to 2.5 hours, or until the tomatoes are extremely tender and shriveled.
- Remove the dish from the oven and let the tomatoes cool slightly.
- Serve immediately as a side dish or a topping, or store in an airtight container and refrigerate for up to 1 week.
